Archive for November, 2009

30
Nov
09

Spread the word! World Market Friends & Family Event starts 12/3.

This was forwarded to me from my World Market friend for all of you:

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:)

————————————————————————
WORLD MARKET FRIENDS & FAMILY EVENT
Thursday, December 3 – Sunday, December 6, 2009

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:)

SAVE 25% ON ALL HOME FURNISHINGS, DECOR, GIFTS AND MORE*

SAVE 10% ON GOURMET FOOD AND NON-ALCOHOLIC BEVERAGES

To save in store, click here http://img.ed4.net/CostPlusWorld/2009/27317FriendsAndFamily1201/wk44Friends&FamilyPDFv4.pdf and present it at the register.

To redeem online, enter code FFCPWMDEC at checkout. Plus, enter for a chance to win a $2,000 World Market Gift Card at worldmarket.com.**

Would you like to share the Friends and Family coupon on your Facebook page? Follow the steps below to display the coupon on your Facebook page!

Step 1: Log onto your Facebook page

Step 2: Update your status to read WORLD MARKET FRIENDS & FAMILY EVENT – 25% OFF 4 Days Only, 12/3 – 12/6 Plus, enter for a chance to win a $2,000 World Market Gift Card at worldmarket.com

Step 3: Go to “Attach” then “Link” (directly below status)

Step 4: Paste link http://img.ed4.net/CostPlusWorld/2009/27317FriendsAndFamily1201/wk44Friends&FamilyPDFv4.pdf and attach

Step 5: Click Share Your Friends and Family coupon is now live for your friends to view on your facebook page.

29
Nov
09

Orecchiette “Carbonara” with Truffle Butter

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Orecchiette Carbonara with Truffle Butter

:)

When we went to the Epicure Imports Sale a couple weeks ago, my husband kept coming back to the cart with different and unexpected goodies – including a container of Truffle Butter. I did a double-take, thinking “does he think that says “Peanut Butter?”

In fact, he had visited one of the tasting tables at Epicure, where they were serving baguette slices with Urbani Truffle Butter spread on top, and he loved them.  So proud of my man – he’s growing up right before my eyes!!!

I decided to make a variation of a “carbonara” recipe I had and added some of the Truffle Butter for kicks – it was deelish!  If you don’t like the taste of Truffles, you can substitute the Truffle Butter with regular butter.

:)

:)

Orecchiette “Carbonara” with Truffle Butter

2 tablespoons Urbani Truffle Butter
3 tablespoons Extra Virgin Olive oil
1 large shallot, diced
1 garlic clove, minced
1 cup frozen or fresh peas (shelled)
7-8 ounces cooked ham, cubed
1 pint heavy cream
1/4 cup shaved or grated Parmesan cheese
1 egg yolk
2 tablespoons unsalted butter
Kosher salt and pepper to taste

1 pound Orecchiette pasta

Bring a large pot of heavily salted water to a boil for the Orecchiette and start preparing the sauce.

Over medium heat, in a deep skillet, saute the shallot and garlic in the Truffle Butter and Olive oil – JUST until translucent.  Add the peas and cook for 3-4 minutes; add the ham and cook for another 2-3 minutes.  Add the cream and salt and pepper. Let the sauce simmer over medium-low heat.

By now the salted water should be boiling – add the Orecchiette and cook according to the package directions.

If the sauce becomes too thick, add some of the “pasta water” to it.  The starch from the water will keep the sauce from thinning too much. Add the Parmesan cheese and stir.

Drain the Orecchiette and return it to the pot.  Add the 2 tablespoons unsalted butter and the egg yolk to the pasta and stir.   Add a ladleful of the boiling sauce to the pasta and mix well to coat the pasta and cook the egg yolk.  Serve in a deep dish or pasta bowl and add another ladleful of sauce with some freshly grated Parmesan cheese.  Cheers!

:)

Orecchiette Carbonara with Truffle Butter

29
Nov
09

Pumpkin “Chess” Pie ~ a little late for Thanksgiving, but in time for Christmas

:)

“Chess Pie” ~ One folk etymology suggests that it was referred to as “just pie”, which soon shortened to “jus’ pie” or “jess’ pie,” and then corrupted to “chess pie” ~ Wikipedia

I don’t claim to know everything there is to know about “chess pies.”  I only learned about them earlier this year.  I wrote about them in one of my first posts, waaaaay back when I started my blog, 2 1/2 months ago.

What I have been able to glean over the past several months, is that they are prepared like other pies….except you add BUTTER to the filling. If anyone knows differently, feel free to jump right in!  All I can tell you is, I’ve experimented with several different chess pie recipes now — chocolate chess, coconut chess, lemon chess, buttermilk chess and they are DIVINE!

So, when I was preparing the pumpkin pies for Thanksgiving this year, I thought I’d try adding melted butter to my recipe and make “pumpkin chess pies.” One of my guests brought the most delicious and gorgeous Apple Tart, along with individual Chocolate Mousses (is the plural for mousse,  mousses?), so I didn’t get around to eating any of the pumpkin chess until the next day, with our morning coffee.  We flipped at how delicious it was!  Hubby, who fancies himself a pumpkin pie connoisseur, says it’s the best I ever made and the best he’s ever had!  Gotta be the butter, right?

We’re invited to a friend’s house today to watch football, so I’m bringing the second pie – I’ll let you know how everyone likes it!

:)

NOTE: IN MY PICS, I WAS MAKING TWO PIES – THE FOLLOWING RECIPE IS FOR ONE PIE

:)

Pumpkin Chess Pie

(recipe for 1 9-inch pie)

:)

Pie Crust

1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon granulated sugar
3/4 cup unsalted butter, chilled and cubed
5-6 tablespoons ice water

Pour flour, salt and sugar in bowl of food processor. Add the butter. Pulse for a few seconds, until mixture becomes “coarse” Add the water very slowly, while pulsing, for approximately 20-30 seconds. Don’t over mix it!

Remove the dough to a lightly floured cutting board and press into a 4-5 inch disk.  Wrap in plastic wrap and refrigerate the pastry dough for at least 1 hour.

Remove the chilled dough from the refrigerator and let it rest for 5-10 minutes.  Lightly flour your cutting board or clean kitchen counter.  Roll the dough in one direction, turning continuously, to keep it from sticking.  I keep a container of Wondra flour nearby to dust with flour as needed.

Place and fit the dough into a 9-inch, glass pie plate and crimp or flute the edges (I’m not good at this part, so I left mine plain this time)

I had extra pastry dough, so I rolled out the rest and used a leaf-shaped cookie cutter to make the “leaves.” I dusted them with cinnamon sugar and baked them on a cookie sheet for about 25 minutes, while I baked the pie, then placed them on top of the cooled pies.

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Preheat oven to 350 degrees

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Pie Filling


1 1/3 cups granulated sugar
2 eggs
1/4 cup heavy cream
6 tablespoons unsalted butter, melted
1 cup canned (or fresh) pumpkin
2 teaspoons vanilla
3 teaspoons cornmeal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

Blend all the ingredients together in a standing mixer or hand-held mixer, until smooth.  Pour into prepared pie crust and cook for 50 minutes.  Remove and cool pie on a wire rack. Cheers!

:)

28
Nov
09

My “Med-Spread Med-ley” – with garlic Pita chips-

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:)

When I’m not eating, discounted French cheeses and Cream sauces which might seem to everyone, like NEVER), I’m eating lots of fresh, raw veggies and fruit….REALLY I am!

Once a week, I make either hummus, baba ganoush or muhammara. I clean and cut up fresh broccoli, cauliflower, carrots, fennel, radishes, peppers – whatever I have in the fridge and Ioad them onto a platter, with whichever “dip” I made that week.  I leave the platter on the kitchen counter (pushed far enough back so Cody can’t jump up and snag them) and we nosh on them every time we pass by. We have our offices at home, so that’s OFTEN!

Having a great dip makes eating your veggies fun and what could be better for you than a dip made from…more veggies!

:)

:)

Hummus, Baba Ganoush and Muhammara


Hummus

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1 large Garlic clove, minced
1 16-ounce can Garbanzo beans, drained (reserve some of the liquid for pureeing and a few beans for garnishing)
2 tablespoon Tahini
3 tablespoons fresh lemon juice (more or less if you prefer)
2 tablespoons Extra Virgin Olive oil
a dash of Cayenne Pepper
Kosher salt and pepper to taste

Olive oil, cayenne and reserved Garbanzo beans for garnish

In your food processor, add the garlic and mince it.  Add the Garbanzo beans, Tahini, lemon juice, Olive oil, salt, pepper and Cayenne.  Blend for about 3-4 minutes, adding the reserved liquid from the Garbanzo beans — until you get your desired consistency.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper and a few Garbanzo beans.

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Baba Ganoush


1 large clove garlic, minced
2 Eggplants (regular, not Japanese), roasted
3 tablespoons Tahini
3 tablespoons fresh lemon juice
2 tablespoons Extra Virgin Olive oil
a dash of Cayenne pepper
a dash of smoked Paprika
Kosher salt and pepper, to taste

Preheat oven to 400 degrees

Prick the eggplants with a fork and place them directly on the flame of your gas stovetop.  With kitchen tongs, turn them over until they’re charred evenly on all sides.  If you don’t have a gas stove, you can char them on the bar-b-cue or under the broiler.

Place the charred eggplants on a baking sheet and place on the middle rack of your oven.  Roast them for approximately 25 minutes.  They should be very soft. Remove the baking sheet from oven and allow them to cool. The skin should peel away easily, remove it and discard.

Add the garlic clove to your food processor and mince.  Then add the peeled eggplants, with all the other ingredients and blend until smooth – about 3-4 minutes.  I like to chill the Baba Ganoush for a couple hours before serving, the consistency will be firmer.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper.  I have a friend who lived in Israel, who always sprinkles hard-boiled egg on hers.

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Muhammara (Roasted Red Pepper Hummus)



1 large garlic clove, minced
2 Red Peppers, roasted
1/3 cup walnuts, lightly toasted
2/3 cup fresh bread crumbs (I use Progresso)
1 tablespoon fresh lemon juice, or to taste
1 teaspoon smoked paprika
2 teaspoons pomegranate molasses (available in Middle Eastern markets – substitute Balsamic vinegar, if you can’t find it)
1/8 teaspoon red chili flakes
1/2 teaspoon Cumin
1 teaspoon honey
Kosher salt and pepper, to taste

Place the peppers directly on the flame of your gas stovetop.  With kitchen tongs, turn them over until they’re charred “black,” evenly on all sides.  If you don’t have a gas stove, you can char them on the bar-b-que or in the oven for approximately 30 minutes at 400 degrees.  Remove them from the flame and let them cool in a bowl.  The skin should peel away easily, remove it and discard.  Remove the insides and seeds and discard, as well.

Add the garlic clove to your food processor and mince. Add the peeled, roasted peppers and the rest of the ingredients and blend for approximately 3-4 minutes.  If it’s too thick, you can add a little more Olive Oil.  If it’s too thin, you can add some more bread crumbs.  I like to chill the Muhammara for a couple hours before serving, the consistency will be firmer.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper and a few Pomegranate seeds, or chopped walnuts.

:)

:)

My friend, Connie, showed me how to make these homemade Pita Chips…you just take a couple slices of Pita bread, separate them, tear them into large pieces, brush with Olive oil and sprinkle a little Garlic Salt on top.  Then you bake them in the oven at 375 degrees for about 3-4 minutes and they’re crisp, warm and delicious

:)

27
Nov
09

Thanksgiving is soooo yesterday…

……it’s all about Christmas now! Happy Black Friday ~ need some Christmas spirit?

Blue Christmas

Blue Christmas

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24
Nov
09

The countdown to Gobblepalooza has begun….

First – let me say thank you for all the warm and loving comments everyone posted on my “Thanksgiving Memories” post.  I appreciate and welcome hearing from all of you!

There’s so much going on in my house this week, beyond all the cooking!  We’re pulling extra tables out from the garage and wiping them clean; dusting off our big coffee urn, filling all the lanterns with oil – did I say we’re having Thanksgiving Dinner outdoors this year?  Dallas Raines says temps will be in the 80s here in L.A. which makes me happier than a Presidentially Pardoned Turkey!

Rather than share recipes here on my blog this week, I think I’ll just pop in from time to time with some updates on our progress here at the Ritz Carlson…starting with this morning.  I already made the cheese ball, however, I decided to mix it up this year and shape it into a log.  I’ll wait until Thursday morning to roll it in the chopped pecans and parsley.  One of the hardest things about making my Roquefort Cheese Ball, is NOT eating it!  I usually make a second, smaller Cheese Ball for myself and shamefully eat the entire thing while I’m preparing Thanksgiving Dinner.

This year, I made a conscious decision to avoid doing so…I made a vegetable plate with hummus and have been noshing on it all morning. That’s right – I’m saying “NO” to eating an entire Roquefort Cheese Ball, by myself!

I made two different shaped Patés – one in a circle, one in a “loaf” shape.  I’ll wait until Thursday morning to frost them with the whipped garlic cream cheese.

The “all-butter” crusts for the pumpkin pies are prepped and in the freezer.  Now it’s time to get the puppies to the park to get them their exercise.  I think Thanksgiving is hardest on them!  All the smells in the house for days, culminating with Thanksgiving, when they have to smell the turkey roasting all day.  it’s got to be hell for them – we do give them turkey, but try to limit the sides, so they don’t get sick.

So, off we go – I’ll check back later with everyone and let you know our progress – I’d love it if you’d do the same!  It would be great to hear how all of your holiday plans are coming along!

23
Nov
09

Thanksgiving IS ~ and ALWAYS will be, my favorite holiday

It’s Monday evening and I finished all my grocery shopping for Thanksgiving this afternoon.  Tomorrow I’ll prepare the Braunschweiger Paté and Roquefort Cheese Ball for Thursday. Wednesday, I’ll brine the turkey and make all the desserts. Thanksgiving morning, I’ll be up at 5:00 am, prepping the turkey, side dishes and putting the finishing touches on the day’s festivities.  All the groceries are put away and I’m relaxing with a glass of white wine, some of THAT cheese and a few crackers.

Someone asked me earlier this week here on my blog, if I’d be willing to share my favorite Thanksgiving traditions.  I don’t know where to start.  There have been so many over the years, but they’ve changed…with beloved family members passing away and others, growing up and moving away.

Years ago, when I was a little girl, we spent our Thanksgivings with my mom’s side of the family.  Her family and all her extended family, moved here to Southern California from Arkansas in the 50s.  They spread out, throughout the southland to Los Angeles, San Diego, with a large percent of them setting up digs in Yucaipa, CA.

Each year, the families took turns hosting Thanksgiving, so we were usually driving somewhere early that morning.  I remember being so excited each year, to see all my cousins and aunts and uncles, who we hadn’t seen throughout the year.  All my cousins were my age and we looked forward to proving to each other, how much we had grown the past year!  When we became teenagers, it became even more important to prove how many street smarts we had acquired and how “cool” we had become.

My dad, brother, all my uncles, second uncles, and pretty much all the males of the family used to participate in the annual “Turkey Bowl,” a “touch football” game (that inevitably ended in “tackle football”) played at the local high school football field.   The women and all the girls, used to stay home and cook, gossip and worry about which man would get hurt – Every year there were injuries and trips to the E.R.!

My mom and her three brothers adapted to the California lifestyle easily, as they were young when they came here. By the time they were adults they had all but lost their southern accents, but the older family members never lost sight of their southern roots.  Some bought farms in Yucaipa (when it was mostly farmland), raised pigs (for Thanksgiving and Christmas dinners), had fruit orchards AND secretly made “moonshine” behind the back barn!  I remember many a Thanksgiving in Yucaipa, when moonshine got the better of one or more of my great uncles. Once, a fistfight broke out between them and my mom and dad swooped me up and into the car… making a mad dash home.  Once, my great uncle, Johnny, imbibed a bit too much and drove his car into the screened-in porch of my Granny’s house! Again, mom and dad swooped me up in their arms, into the car…and made a mad dash home!

Years later, after many of those family members had passed, my mom took over Thanksgiving hosting duties.  These were some of my favorite memories.  I had a young family of my own by then and we would load up the kids and make the drive to her house early Thursday morning.  There was always a store-bought cheese ball on the table upon our arrival and the smell of Thanksgiving was everywhere!  My mom was remarried by then and her husband, Paul, made the most divine dressing ever!  He would come around the corner and signal for us to come into the kitchen to sample a taste. He would always ask, “does it need anything?” KNOWING already it was perfection…. he knew how good it was, he just wanted to show off – a tradition AND recipe I stole from him and use every year!

After an amazing dinner, we’d settle in for “game time” – usually Poker or Trivial Pursuit, my mom at the head of the table, Paul at the other head, both of them a little toasted from all the wine, ecstatic to have all their family surrounding them….”conducting” music to the soundtrack of “Amadeus.“  Those were the happiest days of their lives, I suspect.

Now it’s Thanksgiving 2009 – I have no idea where the time went, because it was just yesterday that I was running through the orchards in Yucaipa, with my cousins, stopping every so often to play a game of “Truth or Dare.”

I’ve had the honor of hosting Thanksgiving for about 20 years now. Both my parents and my husband’s have passed to the other side, many other family members, as well – including some amazing and beloved dogs!  I don’t dwell on those losses very much throughout the year, but on Thanksgiving they are all here with me….I feel my Mom’s approval, as I’m cleaning the bird at 5:00 in the morning, my Dad winking at me for a job well done, my stepfather guiding me as I chop chicken livers for “his” dressing recipe, my father-in-law, who used to sneak in and eat all the dressing, before it ever made it to the Thanksgiving table; and my adorable dog, Calvin, who once jumped on the table, stole a turkey leg, hid in the laundry room to eat it, then turned into “Cujo”, when I tried to get it back!

The hours from 5:00 am to 7:00 am on Thanksgiving morning are the most precious of my whole year, every year.  It’s still and dark outside and my kitchen is filled with the spirits of ALL my departed loved ones.  I reflect on all my treasured memories of an era that will never be again – at the same time, anticipating the sheer joy when my kids will walk through the door!

We’ll eat cheese balls and patés; I’ll lure everyone into the kitchen to tease them with a “sample” of Paul’s famous dressing; we’ll recite lines from our favorite Thanksgiving movie, “Avalon” (which isn’t technically a Thanksgiving movie – just a beautiful film about the importance of family). My son will “Cut the Toykey” (a line from Avalon), we’ll eat way too much; clear the dishes and make room for the most important part of the day – “game time.”  I’ll be a little toasted, sitting at the head of the table, “conducting” to whatever music is on my iPod playlist – happier than I’ve been all year, surrounded by my family and all the people I love!  That’s why Thanksgiving IS ~ and ALWAYS will be, my favorite holiday.

23
Nov
09

I guess I won’t be buying a turkey this Thanksgiving, after all….

We participated in the annual, “Turkey Shoot,” yesterday ~ and look who won a turkey!!!

:)

:)

It came as a complete surprise, mostly because I was convinced during the tournament’s 4-hour, doubles play, that all I’d be going home with, were the “neck and gizzards”!  In other words, I’m not a great tennis player and was certainly NOT “the winner” of yesterday’s tournament, but I guess I scored high enough in the “womens’ division,” that they gave me this 28 POUND TURKEY!!!

I’ve never cooked a 28-pounder before….I don’t even know if it will fit in my roasting pan but it was free, so I’ll cram it in there if I have to!!!

Now I can check “turkey” off my Thanksgiving shopping list…but I just added a SUPER-SIZE bottle of Advil!

22
Nov
09

Chicken Pot Pie in a Cazuela for Sunday dinner?

:)

Remember last week, when I posted another one of my “favorite things”, “La Tienda?“  I wrote in my blog that the reason I found them, was because I was looking to buy some cazuelas.

About two years ago, I was watching a Martha Stewart episode, where guest chef, John DeLucie demonstrated how to make his version of Chicken Pot Pie.  He said they served them in cazuelas at the  The Waverly Inn, where he is the chef and co-owner.

I had seen these pretty terra cotta dishes many times in my travels and in restaurants, but never thought about buying them and I never would have thought about serving Chicken Pot Pie in them.  But they looked perfect for a “rustic” meal, like Chicken Pot Pie!  Anyway, I found them on latienda.com and that’s when my online love affair with La Tienda began!  I use my cazuelas all the time – They’re great for Italian, French, Spanish and Mexican dinners and side dishes.

When I received my first shipment of cazuelas, I decided to incorporate Chef DeLucie’s Chicken Pot Pie recipe with mine.  I like to use diced potatoes in mine (he doesn’t) and I had never added Tabasco and Worcestershire sauces to my Chicken Pot Pie.  I learned that they make ALL the difference!  I never make a Chicken Pot Pie without Worcestershire or Tabasco anymore!  As a matter of fact, I pretty much go to John Delucie’s recipe whenever I make them.  Whoda thunk?….a renowned chef making a better Chicken Pot Pie than mine?

Here is Chef John Delucie’s recipe for Chicken Pot Pie.  I did a couple things differently here with mine – first, my local market was out of cremini mushrooms, so I used Baby Bellas and only used chicken breast (no thigh meat), which I bake in advance, rather than boiling.  I also made this Chicken Pot Pie without potatoes, but missed them terribly!

:)

:)

CHICKEN POT PIE

4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium onion, coarsely chopped
2 ribs celery, cut crosswise into 1-inch pieces
3 carrots, coarsely chopped
Coarse salt and freshly ground pepper
4 sprigs fresh thyme
2 cloves garlic, crushed
1 cup baby carrots
1 cup frozen green peas
1 cup fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon unsalted butter
2 1/2 cups cremini mushrooms, trimmed and cut into quarters
4 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 teaspoon hot sauce, such as Tabasco
1 1/2 teaspoons Worcestershire sauce
2 sheets frozen puff pastry
1 large egg, beaten

Preheat oven to 425 degrees.

Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.

Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.

Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.

Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.

In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.

Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.

:)

21
Nov
09

R.I.P… Sandy ~ I died yesterday and went to “cheese heaven”

$17:99 a WHEEL ~ usually $14.99 for a 1/4 Wedge!

:)

We went to the Epicure Imports Sale yesterday, with a small list of “essentials.”  Thanksgiving is coming up next week and I know I’m not going to have a lot of extra room in my already crammed refrigerator, so I was counting on my husband to “rein me in”, if I started getting out of control.  What I didn’t anticipate, was him going crazy, like a kid in a candy store!  We got to Epicure at 2:30 in the afternoon and didn’t leave until 5:30!  It was dark outside, as we were loading up the car.

I had planned a special meal last night, using the White Truffle Oil I bought, but it was late by the time we got home and after being inside in a warehouse all afternoon, FULL of French cheese, duck patés. wild mushrooms, wine, and Belgium chocolates, we were starving and decided to open and melt a tub of Cancoillotte (2 for $10.00 – an amazing deal), drizzle some of the Truffle oil on top and cut up a fresh baguette we bought there, as well.  That, along with a $7.99 bottle of French Pinot (on sale from $17.99), made for a very satisfying meal!

I was so happy when I walked in, to see my friend, Phillip, who is the man who turned me on to these Epicure Sales, months ago.  Phillip grew up in Europe, speaks fluent French and is an Epicure Import Sale veteran!  He introduced me to a few new items I hadn’t heard of before and we all spent a good portion of our visit at the Wine Tasting table – hence not getting out of there until dark!

:)

Phillip and me and some Duck Paté

:)

If you’re in L.A. and can make the trek to No Hollywood, they are open again today.  There will be another sale in December, in time for Christmas, which I’ll post – but you can call them and request to be put on their e-mail list and they will contact you whenever there’s going to be a sale.

:)

White Truffle Oil

:)

Epicure Imports:

6900 Beck Ave.

North Hollywood, CA 91605

818-985-9800




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